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Cacio E Pepe (Spaghetti with Black Pepper and Pecorino Romano)
Ingredients
  • 4 tablespoons (60ml) extra-virgin olive oil, divided
  • Coarsely ground black pepper
  • Kosher salt
  • ½ pound (225g) spaghetti
  • 2 tablespoons (30g) unsalted butter
  • 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving
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